Aloo Palak
A delicious combination of creamy potatoes cooked with coriander and fennel seeds, baby spinach and more! Recipe listed below. I used Asda’s Baby Spinach and British Belle Potatoes Ingredients – Serves 4 360g Mild Tender Baby Spinach – washed and chopped 4-6 potatoes – peel, cut into cubes and parboil in a pinch of salt and half teaspoon turmeric 1 tablespoon of ghee or mustard oil 1 teaspoon crushed coriander seeds 1 teaspoon fennel seeds 1 large onion roughly chopped 2 inch ginger grated or chopped finely 5 garlic cloves chopped finely 1 teaspoon of turmeric 1 teaspoon of tomato puree water down in 2 tablespoons of hot water 1 teaspoon salt Green chillies to your taste or half teaspoon of red chilli powder Method
Achari Tinde ~ aka as Apple Gourd
Tinde aka Apple Gourd, a seasonal vegetable, available in grocery stores June to September. When purchasing pick the ones that you can squeeze between your thumb and forefinger. Recipe – Feeds 4 6 x apple gourd peeled and cut into wedges, remove any hard seeds 1 tablespoon mustard oil 1 tablespoon ghee 1 teaspoon cumin seeds 1 teaspoon crushed coriander seeds 2 small or 1 large sliced onion Heaped tbsp of garlic paste Heaped tbsp of ginger paste 1 tsp turmeric 200g plum tomatoes – pureed or a tablespoon of tomato puree Green chillies to your taste – chopped finely or sliced 1 tsp Achari masala – optional 1 tsp Kashuri Methi 1 tsp salt 1 large potato cut into small pieces – optional Handful chopped coriander leaves Water as required if you prefer a runnier sauce – optional Method 1. Warm the oil/ghee in a heavy based pan and add the cumin & coriander 2. Once they have released their aromas add the sliced onions 3. Fry until slightly golden in colour then add the garlic/ginger paste 4. Wait until you can smell the aroma of the garlic then add the turmeric to the pan 5. Saute for a couple of minutes until the raw smell cooks off, then add the tomato puree/paste 6. Cook for a few minutes on a medium heat then add the remainder spices and salt 7. Allow this to cook until the oil separates from the mixture and creates little wells 8. Add the potato if using, and a splash of water to loosen the ingredients in the pan and cover and cook for 7-8 minutes on a low heat 9. Now add the apple gourd and stir well, cover and cook until cooked through. They should not be mushy but also shouldn’t be hard 10. Sprinkle on the chopped coriander and stir through 11. Serve with roti, naan or rice You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube